Butter Chicken - Thermomix Recipes from Steph

Butter Chicken

Source unknown, shared By Jules Lidden, thanks Jules


3 tsp coriander seeds

3 tsp cumin seeds

4 cloves garlic

2 tsp garam masala

½ tsp chilli powder

2 tsp sweet paprika

¼ tsp cinnamon powder

½ cup (140g) natural yoghurt

1 kg chicken thigh fillets, chopped

80g butter

2 tbsp white vinegar

2 tbsp tomato paste

410 g can tomato purée
(N.B. Australian tomato purée is similar to passata, NOT a concentrated tomato as it is in the UK and USA)

¾ cup (180ml) chicken stock

5 cardamom pods, bruised

300 ml cream


Add coriander seeds and cumin seeds and roast for 2 minutes at 100°C on speed 1, then mill for 2 minutes on speed 8. Remove.

Add garlic cloves and chop for 5 seconds on speed 7. Return the milled spices, and add the garam masala, chilli powder, sweet paprika, cinnamon and yoghurt, then combine for 30 seconds on speed 2. Remove and add to a bowl for marinating with the chicken. Refrigerate for 3 hours or overnight.

Add butter and melt for 3 minutes at 100°C on speed 1. Add the white vinegar, tomato paste, tomato puree, chicken stock and cardamom pods and combine for 1 minute on speed 3.

Add the chicken and cook for 30 minutes at 100°C on Reverse + Speed Soft.

Add the cream and cook for 1 minute at 100°C on Reverse + Speed Soft.

Serve with basmati or jasmine rice.


  1. avatar Kirsten Says:

    This was a delicious recipe but too big for the thermomix! Is 1.5kg meat really correct? It was right at the top without adding the cream and wouldn’t all fit in the thermoserver either. In fact I made quite a bit of mess around the place trying to deal with it all.
    In terms of taste though…. YUMMY!!!!

  2. avatar Carolyn Says:

    Hi Steph. As a brand new Thermomix owner (less than two weeks) I am keen to try something new everyday. I love the look of this site and tried two recipes from it last night. Whilst the above recipe for Butter Chicken was good overall I found that the chicken thigh meat was not actually cooked enough to my liking. I always use thigh meat in my curries but cook it for a lot longer on a lower heat to get that lovely soft, falling apart texture. How can I achieve that in the Thermomix? Would you increase the time for cooking? I think the texture my second serve was slightly better after the dish had been sitting in the ThermoServer. I don’t have the curry cookbook yet but would love to perfect the tenderness I am used to. All advice much appreciated.

  3. avatar Steph Says:

    Hi Carolyn,

    Thanks for your query… you can always add extra cooking time, you will find the cooking process does continue in the thermoserver, just wondring if it is helpful to let the meat “rest” I have nevr had any issues with the butter chicken my family inhales it. lol!

    Hope you are enjoying your thermie, you’ll find talking to your consultant may help iron out any issues.
    Steph xo

  4. avatar Barbara Says:

    I made this yesterday with organic chicken pieces on the bone, cooked it for 40 minutes and did not marinate it and it turned out wonderful! Great recipe and great website!
    Barbara from Portugal

  5. avatar jenny Says:

    Hi I made this for the family yesterday and although I found it tasty the sauce was very thin and there seemed to be too much sauce. Followed the recipe exactly but it seemed to need thickening. Any Ideas?

  6. avatar Emily Says:

    I did a butter chicken in reverse and soft speed. I used breast fillets and found it pretty much shredded my chicken. Should I use the butterfly? I’m a new Thermomix owner and not sure what to do! Thanks :)

  7. avatar Steph Says:

    Yes definately use the butterfly this will stop the chicken breaking down xo

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